About three years ago I posted a recipe for a taco frittata. The frittata included the basic taco ingredients of seasoned ground beef, shredded cheese, and tomatoes. I am now revisiting this with a different take on a taco frittata.
Rather than including the tomatoes in the frittata, I am topping the finished seasoned ground beef and cheese frittata with pico de gallo. The pico de gallo includes the tomatoes along with other ingredients that make it a tangy addition. Using the pico de gallo does 2 things: It makes for a nice contrast between the hot frittata and the cool pico de gallo on the top. And the pico de gallo adds a lot more flavor than simply including tomatoes in the frittata.
Taco frittata revisited
1/4 pound ground beef
taco, southwest, or similar seasoning mix
oil
1/2 cup shredded cheddar cheese
pico de gallo
3 eggs
oil
Cook the ground beef, adding generous amounts of the seasoning.
Put the eggs into a good-sized mixing bowl and beat just to mix them up. Add some oil to the pan and let it get hot. Add a small amount of egg to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to medium low. Mix the ground beef and cheese into the eggs and pour the mixture into the pan. Cook this for about 5 minutes to set the bottom and sides.
Preheat the broiler. When the 5 minutes cooking on the stove are up, place the pan under the broiler, about 6 to 7 inches below. Cook until the top is set and just starts to brown. This is about 1–1/2 to 2 minutes for me, but watch closely.
Remove from the broiler, loosen up the sides with a spatula if necessary, and slide the frittata out onto the serving plate. Top with the pico de gallo.
Salads and Frittatas 